Soup

When I was growing up, my mom used to make homemade soup at least once a month. Served up with homemade rolls, a salad, and dessert, it was perfection.

To that end, here are six vegetarian soup recipes to help you through the day, including Herbed Carrot Soup and Summer Minestrone Soup. Enjoy!

HEALTHIFIED BROCCOLI CHEDDAR SOUP

This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy

This can be viewed online by clicking here.

Ingredients

1 bunch broccoli

1 small onion, finely chopped

1 medium red-skinned potato, diced

1/4 cup all-purpose flour

3 cups low-sodium vegetable broth

Kosher salt and freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1 cup grated extra-sharp Cheddar

1 teaspoon Worcestershire sauce

One 12-ounce can fat-free evaporated milk

2 scallions, thinly sliced

Note: The recipe originally called for either chicken or vegetable broth. For obvious reasons, I've left this as just the veggie broth.

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Cook’s Note

Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.

SUMMER MINISTRONE SOUP

This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”

Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 cup finely chopped onion

1/4 teaspoon salt

2 cloves garlic, finely chopped

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)

1 medium zucchini, cut into 1/2-inch cubes

1 medium carrot, thinly sliced

1/2 cup fresh or frozen cut (1/2-inch) green beans

1/2 cup uncooked elbow macaroni

1 carton (32 oz) Progresso™ broth vegetable

Shredded Parmesan cheese, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.

Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

Expert Tips

Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.

Canned chickpeas are a good substitute for the cannellini beans in this soup.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

VEGETARIAN TORTILLA SOUP

This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”

Yield: 4 servings; Time: 1 1/4 hours

To view this online, click here.

Ingredients

For the Soup:

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 jalapeño, seeds removed, finely chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chile powder

2 chipotles in adobo, finely chopped

1 (28-ounce) can whole peeled tomatoes, drained and crushed

4 cups vegetable broth

2 cups corn kernels, fresh or frozen and thawed

For the Tortillas and Assembly:

2 cups vegetable oil

8 small corn tortillas, cut into 1/4-inch strips

Kosher salt

1 avocado, pitted and cut into 1/2-inch pieces

3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack

3/4 cup sour cream or crema

1/2 cup chopped cilantro

1/4 red or yellow onion, finely chopped

Lime wedges, for serving

Preparation

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

LENTIL SOUP

This is from Giada De Laurentiis at the Food Network. Prep Time: 10 minutes; Cooki Time: 1 hour; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe-1942507.

Ingredients

2 tablespoons olive oil, plus extra for drizzling

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14-1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

11 cups low-salt chicken broth

4 to 6 fresh thyme sprigs

2/3 cup dried elbow pasta

1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

VEGETABLE AND BEAN SOUP

Yield: 6 servings

Online: http://diabeticgourmet.com/recipes/html/900.shtml

Source: The Everyday Low-Carb Slow Cooker Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/15.shtml

Ingredients

1 (14.5 ounce) can diced tomatoes

2 (14.5) cans vegetable broth

1 cube vegetable bouillon

1 medium onion, finely chopped

1 (15.5 ounce) can kidney beans, drained

1 red bell pepper, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped

1 (7 ounce) can sliced mushrooms, drained

1 tablespoon minced garlic

3 tablespoon olive oil

1/4 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Directions

Combine all ingredients in the slow cooker crock and mix well.

Cover and cook on LOW for 8 hours.

Stir well before serving.

If desired, stir in Tabasco sauce before serving.

Nutritional Information Per Serving: Calories: 210; Protein: 8 g; Fat: 9 g ; Sodium: 1020 mg; Cholesterol: 14 mg; Carbohydrates: 18 g

Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable

Burgers

Burgers seem to be one of those iconic summer foods, especially here in the U.S. True, you can eat them any time of year, but summer seems to be prime burger season.

But what to do if you're a vegetarian? Well, there are plenty of veggie burgers in the frozen food aisle of most grocery stores. You could also make homemade veggie burgers, like those found in today's post. Check out the Planet Burgers, the Homemade Grilled Veggie Burger, and the rest of today's offerings. Enjoy!

MUSHROOM SMASH BURGERS

My mom loved mushrooms, so, while she was not a vegetarian, I'd like to think that she would have given this a try. This is from Ali Slagle at The New York Times cooking site. For this recipe, Ali wrote, "Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings. Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying. Because they’re so thin, you’ll want to stack two mushrooms per bun. You can also use other large mushrooms, like oyster or maitake."

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 2 burgers

To view this online, go to https://cooking.nytimes.com/recipes/1025333-mushroom-smash-burgers. You might need to sign into The New York Times cooking site to view it. If you haven't already signed up for the site, I highly recommend it. Great recipes, guides, and more.

Ingredients

1/4 cup neutral oil, such as grapeseed, plus more as needed

1 teaspoon onion powder

Salt and black pepper

4 large portobello mushrooms, stems removed, wiped clean

4 slices sharp Cheddar

2 hamburger buns

Toppings (such as lettuce, sliced tomato, sliced onion, and pickles) and condiments (mayonnaise, ketchup, and mustard), as desired

Preparation

In a small bowl, stir together the oil and onion powder and season with salt and pepper. Score the top of the mushrooms with an X. Coat the mushrooms all over with the oil mixture.

Heat a large cast-iron skillet over medium-high. Add the mushrooms and place a second heavy skillet on top of the mushrooms. (Wrap the top skillet in foil for easier clean-up.) Cook, flipping the mushrooms every two minutes. Once the mushrooms are flattened, about 4 minutes in, occasionally press down firmly on the top skillet to promote browning. (If you do this before they are flat, you risk splitting the mushroom.) Continue flipping and pressing until the mushrooms are browned and thin, 8 to 10 minutes, reducing the heat if they begin to char. If the mushrooms become matte and wrinkly, drizzle on another tablespoon of oil.

Reduce heat to low and top with the cheese. Cover with a lid or sheet pan and cook until the cheese is melted, 1 to 2 minutes. Add two mushrooms per bun and desired toppings and condiments.

BLACK BEAN-BROWN RICE BURGERS

This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties

To view this online, click here.

Ingredients

1/2 cup uncooked brown rice

1 (15 ounce) can black beans, drained and rinsed

1 small onion, chopped (white or yellow)

1 garlic clove, minced

1 cup frozen corn

1 teaspoon salt

cayenne pepper (to taste)

1/3 teaspoon chili powder

1 egg

1/3 cup breadcrumbs (preferably seasoned)

Directions

In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.

Add the corn and spices and cook until the corn is defrosted, another 5 minutes.

In a medium bowl, mash the drained beans with a fork or your fingers.

Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.

Add the egg and mix in well.

Add the breadcrumbs.

Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).

Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

BLACK BEAN-QUINOA BURGERS

This recipe comes from page 60 of the July/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.

To view this online, click here.

Ingredients

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. dried steak seasoning

8 whole-grain hamburger buns

Directions

Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan

PLANET BURGERS

This was in the January 2010 issue of Vegetarian Times, page 12. It begins, "Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments." Makes 9 burgers.

To view this online, click here.

Ingredients

3 cups cooked brown rice

12 oz. cooked chickpeas, mashed

1 medium onion, chopped (1 1/2 cups)

4 oz. cooked red beans or adzuki beans, mashed

1 medium carrot, shredded (1/2 cup)

1/2 cup ground almonds, almond flour, or breadcrumbs

1/2 cup roasted unsalted sunflower seeds

1/3 cup dried parsley

1/4 cup low-sodium soy sauce

2 large eggs, lightly beaten

1 tsp. dried thyme

Directions

Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.

Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)

nutritional information Per Serving: Calories: 253; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Cholesterol: 47 mg; Sodium: 282 mg; Fiber: 7 g; Sugar: 4 g; Gluten-Free

HOMEMADE GRILLED VEGGIE BURGER

This comes from Vegetarian Times, and begins, "Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 3 - 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/homemade-grilled-veggie-burger-recipe/.

Ingredients

8-oz pack baby bella mushrooms, sliced

1 1/2 red onion, sliced

1/2 bell pepper, sliced

5 cloves garlic

Olive oil (for coating veggies and basting burgers)

1 cup chickpeas

1 1/2 cups black beans

2 eggs

2 Tbsp soy sauce

2 Tbsp sriracha

2 Tbsp BBQ sauce

1/4 tsp salt

1/2 tsp black pepper

2 tsp cornstarch, mixed with 2 tsp water

1/3 cup parmesan cheese

1 cup breadcrumbs

1/4 cup almond flour (more may be needed for consistency)

Burgers

Burger buns

Cheddar cheese Lettuce Tomatoes Mustard Mayo Pickles

Lettuce

Tomatoes

Mustard

Mayo

Pickles

Special Equipment

Food Processor

Preparation

Preheat your grill to 350 degrees Fahrenheit. Before you make the patties, you must first dehydrate excess moisture from the veggies so the burgers will keep their shape.

Place mushrooms, red onion, bell pepper, and garlic cloves in a grill basket. Coat with some olive oil, season to taste with salt and pepper, and mix well. Set aside.

Punch a couple of small holes in the bottom of a foil pan, then fill it with your chickpeas and black beans. The holes will allow excess water to drain from the veggies while roasting. Set aside.

Before placing veggies on the grill, toss some hickory wood chips on the coals.

Place the grill basket and foil pan on the grill, and roast them with the lid closed for about 30 minutes. Stir them about halfway through the cook.

Once roasted, remove veggies from the grill and allow them to cool. You can extinguish the grill if you’re roasting the vegetables well ahead of time, or you can let it cruise while you prepare your patties if you’re doing this recipe in one go.

Once cooled, pour the veggies from the grill basket into a food processor. Add eggs, soy sauce, sriracha, BBQ sauce, salt, pepper, and the mixture of cornstarch and water, then blend until fairly smooth.

Add chickpeas, black beans, parmesan cheese, and breadcrumbs to the food processor. Lightly pulse a few times in the food processor — you want the beans in your burger mix to maintain some varying texture, so don’t fully purée as in the above step.

Pour burger mix into a bowl, gradually incorporating a little bit of almond flour at a time. Aim for a consistency that’s thick enough to form a patty that’ll hold its shape.

Once your mixture can be easily formed into burgers, sprinkle a light layer of flour onto a dish. Create 3–4 patties and place them on the floured dish to prevent sticking.

Brush olive oil on top of the patties. This will be the side that hits the grill first. The olive oil will help the patties receive some color and easily release from the grates.

Place patties in the fridge, uncovered, for at least 10 minutes before grilling. This will help them keep their form when they hit the grill.

Preheat your grill to 350 degrees, adding more charcoal if necessary.

Brush the grill grates with olive oil just before placing your patties on the grill.

Grill the veggie burgers for about 6–8 minutes a side, until crisp and golden brown on each side. Keep the grill lid down during the cook, lifting it only to baste the top side of your burgers with olive oil before flipping them. OPTIONAL: After flipping, baste the top of the burgers with a bit of melted butter.

Melt slices of cheese over the patties before removing them from the grill. Adding cheese during the final minute of the cook should get the job done.

Plate and serve the burgers with your toppings of choice, and enjoy!

CORNMEAL-CRUSTED SWEET POTATO RICE BURGERS

This is from Lisa Lotts on One Green Planet. Lisa wrote, "Why have a platter of grains, beans, and vegetables when you can make the same ingredients into a comfort food favorite? This veggie patty is made with one sweet potato, cannellini beans, onion, rice, and plenty of seasoning. It's crusted in cornmeal and pan-fried to create a perfectly crunchy exterior that contrasts wonderfully with the soft interior. Dress this up with plenty of toppings like mashed avocado, juicy slices of tomato, lettuce, and mustard."

Serves 6

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/cornmeal-crusted-sweet-potato-rice-burgers/.

Ingredients

For the Patties:

1 large sweet potato

1 13-ounce can great northern or cannellini beans

1 onion, diced fine

2 garlic cloves, minced

2 cups packed kale leaves, tough stems removed, finely chopped

1 cup cooked rice

1 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon chipotle powder

A dash of cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil or coconut oil, divided

1/2 cup cornmeal

For the Burgers:

Hamburger rolls

Mashed avocado

Sliced tomatoes

Sliced onion

Lettuce leaves

Ketchup

Mustard

Barbeque sauce

Preparation

Preheat the oven to 400°F and bake the sweet potato for 30-40 minutes until cooked through and soft. Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the beans and mash them into the potato mixture. Set aside.

In a large skillet, preferably cast iron, heat one tablespoon of the oil over medium-high heat. Add the chopped onion and sauté for 1-2 minutes until slightly softened. Add the garlic and kale and cook for an additional 2-3 minutes until kale is wilted. Stir in the cumin, paprika, chipotle, cayenne, kosher salt, and black pepper. Transfer the kale mixture to the potato mixture. Add the rice and stir to combine. With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.

Meanwhile, add the cornmeal to a shallow dish. Add one tablespoon of oil to the cast iron skillet and heat over medium-medium high heat.

Carefully coat the patties in the cornmeal mixture and add to the hot pan. Cook patties for 4-5 minutes per side until they are crispy and browned on the outside. Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetable Shepherd's Pie and Orange Ricotta Bars. Enjoy!

KATHARINE HEPBURN'S BROWNIES

This was in New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!

“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.

“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”

Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)

1 9-ounce package frozen raw spinach (well thawed and drained)

1/2 cup grated Parmesan cheese

3 eggs

3 cups low-fat cottage cheese

3 cups pre-made or store-bought pasta sauce

3 cups grated low-moisture part skim mozzarella cheese

Directions

Pre-heat the oven to 325 degrees F.

In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.

Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein

JALAPENO BROCCOLI

Recipe Yield: Yield: 4 to 5 servings

Source: America's Everyday Diabetes Cookbook

Book Title: America's Everyday Diabetes Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/jalapeno-broccoli

Ingredients

1 teaspoon salt, optional

1 head broccoli, trimmed and separated into spears

1 tablespoon balsamic vinegar

2-3 tablespoons olive oil

2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)

1/4 cup toasted pine nuts

Few sprigs fresh coriander or parsley, chopped

Directions

Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).

Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.

In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.

Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.

Nutritional Information Per Serving: Calories: 142; Fat: 9 g; Fiber: 6 g; Sodium: 206 mg; Protein: 8 g; Carbohydrates: 14 g

Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

Ingredients

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Directions

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Indian Dal Tacos and Slow Cooker Vegetarian Taco Soup (With Vegan Option). Enjoy!

MEXICAN STREET TACOS

This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…

Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"

Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings

To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!

Ingredients

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1/2 pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

3/4 cup diced red onion

1/2 cup chopped fresh cilantro leaves

1 lime, cut into wedges

Directions

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

TACO PASTA SALAD

This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.

Ingredients

1 lb medium pasta shells (or other pasta shape)

1 (15 oz) can black beans, rinsed and drained

2 cups corn, frozen, canned, or fresh (cooked)

1/2 cup cilantro, finely chopped

2 tomatoes, seeded and diced

1 1/2 cups salsa

1/3 cup olive oil

1/4 cup lime juice

2 tablespoons Old El Paso™ taco seasoning mix

2 cloves garlic, minced

Salt and pepper to taste

2 cups shredded Mexican blend cheese

3 avocados, firm but ripe - diced

Preparation

Cook pasta according to package directions. Drain and cool.

In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

Expert Tips

This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.

You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.

Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.

SPICY QUINOA TACOS

This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.

Ingredients

1 Tbs. olive oil

1 small onion, diced (1 cup)

1 rib celery, diced (1/2 cup)

1 clove garlic, minced (1 tsp.)

1 Tbs. ground cumin

1 Tbs. chili powder

1/2 tsp. cayenne pepper

1 15-oz. can fire-roasted diced tomatoes

1 15-oz. can diced tomatoes with green chiles

1 cup quinoa, rinsed and drained

2 medium carrots, diced (1 cup)

1 cup low-sodium vegetable broth

1 15-oz. can black beans, rinsed and drained

1 cup fresh or thawed frozen corn kernels

12 6-inch corn tortillas

Preparation

Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.

INDIAN DAL TACOS

This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.

Ingredients

1/2 cup diced onion

3/4 tsp. ground cumin

1/4 tsp. plus 1/8 tsp. turmeric

1/2 tsp. plus 1/8 tsp. salt, divided

1/4 tsp. ground black pepper

2/3 cup yellow split lentils, sorted, rinsed, and drained

1/2 cup plain low-fat Greek yogurt

1/3 cup diced cucumber

1 Tbs. freshly chopped mint

4 6-inch corn or flour tortillas, warmed

1 cup thinly sliced fresh spinach

1 cup mung bean sprouts

Preparation

Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.

Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

1 (15 ounce) can black beans, drained and rinsed

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

This is from Jolinda Hackett on The Spruce Eats. She wrote, "This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot). It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings or use dairy-free and vegan substitutes.

"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—it's always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below."

Prep Time: 5 minutes; Slow Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Makes 6 servings

To view this on line, go to https://www.thespruceeats.com/vegetarian-taco-soup-in-the-crockpot-3377877.

Ingredients

1 (14-ounce) can corn, drained

1 (14-ounce) can kidney beans, or navy beans, drained

1 (14-ounce) can pinto beans, drained

1 (14-ounce) can black beans, drained

1 (7-ounce) can green chiles

1 (14-ounce) can stewed tomatoes, undrained

1 (1-ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 cups tortilla chips or corn chips

1/4 cup grated cheese

1-2 medium green onions, chopped

1/4 cup cilantro, chopped

1/2 cup sour cream

Directions

Gather the ingredients.

Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.

Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.

Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.

Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.

To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let your family or guests top their soup to their liking.

Tofu Variation

For even more protein, add tofu, seitan, or textured vegetable protein (TVP). If using tofu or seitan, follow these instructions. If using TVP, see the note after the directions. The yield will be increased from 6 servings to 8 servings in all three cases.

Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.

Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.

Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.

Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.

Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.

Add to soup and enjoy.

Tips

If you're cooking for kids, you might want to omit the optional green chiles.

Mexican-style stewed tomatoes are best if you can find them.

If the soup is too thick, thin it out with vegetable broth, if too thin, cook it longer with the cover off until it reaches the thickness you'd like.

Recipe Variations

If you are a vegetarian who eats fish and shellfish, you can use this same cooking technique by adding up to 12 ounces (pre-cooked weight) of seafood like shrimp, crab, cod, mahi-mahi, or any other firm-fleshed finfish. Remember, when you mix the cooked seafood with the cooked soup to just warm it through or it will become rubbery, dry, and tough.

For the carnivores in your group, you can set out bowls of cooked and drained room-temperature chorizo sausage or grilled chicken along with the other garnishes for guests to add to their bowls at their discretion. The heat of the soup will rewarm the meat.

Tofu

It's Monday, time to start the work week (unless, of course, you worked yesterday). If your weekend was like mine, it seemed way too short to do everything you wanted to get done. But there's always next weekend.

Meanwhile, we do need to eat. Today's recipes have one thing in common: Tofu. While it may seem bland, and might have a weird texture, it's extremely versatile, as well as a good source of protein.

That said, here are today's six tofu recipes to help you through the day, including Vegan Chinese Kung Pao Tofu and Chocolate Mousse (because we do deserve dessert, as well as chocolate). Enjoy!

TOFU AND SPINACH STUFFED SHELLS

This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, “Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.” Serves 6.

To view this online, click here.

Ingredients

6 oz. jumbo pasta shells

12 cloves garlic, peeled and thinly sliced

1/4 cup olive oil

1 16-oz. block firm tofu, drained, rinsed, and patted dry

2 Tbs. unpasteurized apple cider vinegar

2 tsp. lemon juice

2 tsp. white miso

5 oz. baby spinach leaves (6 cups)

1 24-oz. jar prepared pasta sauce

2 Tbs. chopped Kalamata olives, optional

2 Tbs. chopped green olives, optional

Directions

Preheat oven to 375°F.

Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.

Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.

Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.

Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.

Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.

nutritional information Per 3 stuffed shells: Calories: 343; Protein: 13 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 562 mg; Fiber: 5 g; Sugar: 11 g; Vegan

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

BAKED VEGETABLE MEDLEY

This is from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.

Ingredients

One 9-inch unbaked frozen pie shell

2 Tbs. olive oil

1 large leek, thinly sliced

1 tsp. minced garlic

1/2 bunch kale, shredded

2/3 cup chunky seasoned tomato sauce

1-1/2 cups artichoke hearts, drained

6 oz. smoked tofu, cut into thin strips

1 cup grated low-fat mozzarella cheese

Directions

Preheat oven to 375F. Reserve strips of leek for garnish.

Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.

Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.

Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.

nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

VEGAN CHINESE KUNG PAO TOFU

This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Never had kung pao tofu before? Looking for something new to try for a vegetarian dinner tonight? Try this vegetarian Chinese dish!

“Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.

“Serve this Szechuan-style Chinese kung pao tofu recipe over rice.

“Need this recipe to be gluten-free as well as vegan? Double-check that your is gluten-free, and use tamari in place of the soy sauce.”

Prep Time: 45 minutes; Cook Time: 15 minutes; Total Time: 60 minutes; Yield: about 3 servings.

View this online here.

Ingredients

3 tbsp vegetable broth

1 tbsp lime juice

2 tbsp soy sauce (or tamari to keep it gluten-free)

1 pound firm or extra firm tofu, cut into bite-sized cubes

1 tbsp sesame oil + 2 tbsp

1 onion, diced

1 red bell pepper, diced

1/4 tsp red pepper flakes

1/2 cup sliced mushrooms

1 tbsp fresh ginger, minced

1 small bok choy, chopped

1/4 cup vegetable broth

1/2 cup snow peas

1/2 small purple cabbage, sliced thin

1 tbsp fresh chopped parsley

1 tsp hot sauce

Salt and pepper to taste

Directions

Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.

Once your tofu is ready, combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.

Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.

In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.

Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to hlep you through the weekend, including Lentil Chickpea Sloppy Joes and Simple Vegetarian Spinach Lasagna. Enjoy!

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1-1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."

Time: 45 minutes, plus marinating; Yield: 6 sandwiches

To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

For the Marinated Tofu

1 (14-ounce) package extra-firm tofu, drained

1-1/2 cups pickle juice

1 tablespoon hot sauce

1 tablespoon Dijon mustard

1 teaspoon gochugaru or red-pepper flakes

2 tablespoons grapeseed oil or other neutral oil

For the Fried Tofu

1/2 cup Dijon mustard

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cayenne

1 teaspoon kosher salt, plus more as needed

1 teaspoon black pepper

Grapeseed oil or other neutral oil, for frying

For Assembly

6 potato buns or other soft rolls

Vegan mayonnaise and hot sauce, as needed

Thinly shredded green cabbage and dill pickles, for serving

Preparation

Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.

In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.

Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.

In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.

To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

LENTIL CHICKPEA SLOPPY JOES

This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.

CHEESY POTATO CASSEROLE

This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."

Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)

To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.

Ingredients

2-1/2 tablespoons canola oil, divided

1 cup diced onion

1 cup diced red bell pepper

1 (32-ounce) bag frozen Southern-style hash brown potatoes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1-2/3 cups 1% low-fat milk

2 tablespoons all-purpose flour

2/3 cup plain fat-free Greek yogurt

4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)

Cooking spray

3 cups cornflakes

1-1/2 tablespoons melted butter

Directions

Preheat oven to 350°.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.

Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place cornflakes in a medium bowl; drizzle with butter and remaining 1-1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH

This is from Yasmin Fahr on The New York Times cooking enewsletter. Yasmin wrote, "Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top."

Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach.

Ingredients

Kosher salt

3 tablespoons olive oil, plus more for serving

1 medium butternut squash (about 2-1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)

1 tablespoon ground cumin (see Tip)

1/2 teaspoon red-pepper flakes, plus more as needed

1 pound penne or other tubular pasta

1 cup low-sodium vegetable broth (or water)

3/4 cup grated Parmesan

3 packed cups baby spinach

1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks

1 jalapeño, sliced into rounds

1/3 cup flat-leaf parsley and tender stems, roughly chopped

Preparation

Bring a large covered pot of heavily salted water to a boil.

Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.

Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.

When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.

Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.

Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Tip

If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium, for a total body wellness boost.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Sweet Potato & Black Bean Enchiladas, the Apple Cinnamon Empanadas, and the rest of today's yumminess. Enjoy!

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

EASY SWEET POTATO ENCHILADAS

This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"

Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.

Ingredients

1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)

2 tablespoons vegetable oil

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup chopped onion

2 teaspoons finely chopped garlic

1 teaspoon chili powder

3 cups packed fresh baby spinach leaves

1 can (15.5 oz) chickpeas, drained, rinsed

2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)

1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)

2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce

Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.

Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.

Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.

Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.

Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.

Expert Tips

Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.

For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.

Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

CHILE RELLENO CASSEROLE

This yumminess is from Christine Gallary at TheKitchn. This recipe begins, "Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it. Some chile relleno casseroles include a tomato sauce. But for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with tomato salsa or hot sauce instead."

Prep Time: 30 to 40 minutes; Cook Time: 50 minutes to 1 hour; Serves: 6 to 8

To view this online, go to https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104.

Ingredients

8 medium poblano peppers (about 2 pounds total)

Cooking spray

12 ounces to 1 pound uncooked Mexican or soy chorizo

1 tablespoon vegetable oil (optional)

12 ounces Monterey Jack cheese (about 3 cups pre-shredded)

8 large eggs

1 cup whole or 2% milk

2/3 cup all-purpose flour

1-1/2 teaspoons kosher salt

1 teaspoon baking powder

Hot sauce or blended tomato salsa, for serving (optional)

Instructions

Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.

Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.

When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.

Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.

Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.

Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.

Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.

Recipe Notes

Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).

Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.

SWEET POTATO & BLACK BEAN ENCHILADAS

This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)

To view this online, click here.

Sauce

1 15-oz. can tomato sauce

1 3/4 cups low-sodium vegetable broth

1 tsp. ancho chile powder

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1/2 tsp. chipotle chile powder

Filling

1 Tbs. extra virgin olive oil

1 small onion, diced (1 cup)

1 1/2 lb. sweet potatoes, peeled and diced (3 cups)

1 15-oz. can diced tomatoes, drained

1 16-oz. jar prepared medium salsa

2 cloves garlic, minced (2 tsp.)

1 chipotle chile in adobo sauce, drained and minced

1 15-oz. can black beans, rinsed and drained

1 12-oz. round queso fresco, divided

Enchiladas

extra virgin olive oil, for brushing baking dish

16 6-inch corn tortillas, warmed

2 limes, cut into wedges

1 avocado, sliced

1/2 cup sour cream, for garnish

Cilantro sprigs, for garnish, optional

To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free

APPLE CINNAMON EMPANADAS

It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled

1 (8 oz.) package cream cheese, softened

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions

1/4 cup milk

1/3 cup butter, melted

Directions

Preheat oven to 375° F. Lightly grease 2 baking sheets.

Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

Bake for 15 minutes or until golden brown; serve warm.